Tomato Passata Recipe

Bring a large pot of water to a boil. Score the bottom of each tomato with a small “X” and blanch them in the boiling water for 1 minute. Remove the tomatoes and transfer them to a bowl of ice water to cool. Peel off the skins and roughly chop the tomatoes.

Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the chopped tomatoes, salt, sugar, and black pepper to the pot. Bring to a simmer and cook for 2 hours, stirring occasionally.

Remove the pot from heat and let the mixture cool slightly. Use an immersion blender or a regular blender to puree the sauce until smooth.

Return the pot to low heat. Stir in the chopped fresh basil and oregano. Cook for an additional 10 minutes to allow the flavors to meld.

Remove from heat and let the sauce cool completely before transferring to sterilized jars or containers.

Store in the refrigerator for up to 1 week or freeze for longer storage.